Italian White Bean and Pancetta Soup

Recipe View 10 mins In a large, heavy-bottomed pot (8-quart or larger), sauté the diced pancetta in olive oil over medium heat until crisp and golden brown. This should take about 8-10 minutes. The rendered fat will add incredible depth of flavor to the soup.

Recipe View 5 mins Add the chopped red onion and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, approximately 5 minutes. Be careful not to brown the vegetables.

Recipe View 1 mins Sprinkle the chopped fresh sage, 1 teaspoon of sea salt, and 1 teaspoon of freshly ground black pepper over the onion and celery mixture. Stir to combine, allowing the herbs to release their fragrant oils, about 1 minute.

Recipe View 30 mins Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld together.

Recipe View 10 mins While the soup simmers, cook the seashell pasta in a separate pot with 4 quarts of boiling water and 1 teaspoon of sea salt until al dente, about 8-10 minutes. Drain the pasta thoroughly and set aside.

Recipe View 10 mins After the soup has simmered for 30 minutes, stir in the drained and rinsed cannellini beans. Continue to simmer for another 10 minutes to allow the beans to heat through and absorb the flavors of the broth.

Recipe View 2 mins Add the cooked seashell pasta and the finely chopped fresh parsley to the soup. Stir gently to combine and heat through, about 2 minutes.

Recipe View 1 mins Serve the soup hot, garnished with freshly grated Parmesan cheese, if desired. A drizzle of high-quality olive oil can also enhance the flavor.